Tired of the same-old iceberg lettuce salad and dressing every night?
Vary your veggies, vary your leafy greens and vary your dressings. Here
are some delicious options.
Avocado dressing
1/4 cup red wine vinegar
1/4 olive oil
Freshly ground black pepper
1 tsp sea salt
1/2 avocado, mashed
Place all dressing ingredients in wide mouth jar with lid and close lid tightly. Shake contents. Store in refrigerator until ready to use (lasts a few hours). Pour over salad and serve.
Dijon dressing
¼ cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar
½ teaspoon minced fresh garlic
1/4 teaspoon salt
1/3 cup canola oil
2 tablespoons olive oil
Using
a hand immersion blender, purée the vinegar, mustard, sugar, garlic and
salt in a wide mouth jar with a lid. Gradually add the oils, blending
until emulsified. Cover and set aside until ready to use.
Asian dressing
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
½ teaspoon brown sugar
½ teaspoon chili garlic sauce
In a small container, whisk together all ingredients. Cover and set aside until ready to use.
These recipes were brought to you by www.gourmetkoshercooking.com.
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